Instructions

For the Pesto:

1. Combine all ingredients for pesto into a food processor and blend until smooth
2. Set aside

For the Croutons:

1. Cut Ciabatta bread into cubes
2. Add a drizzle of olive oil to a frying pan and heat over med/high heat
3. Add Ciabatta and cook until toasted on all sides

For the Soup:

1. Heat a large pot over med heat, add 2 Tbs EVOO and Onion
2. Sauté 1-2 minutes, add in Garlic and sauté 1-2 more minutes until golden in color
3. Add in Potatoes, sauté 1-2 minutes
4. Add in Cauliflower, sauté 1-2 minutes
5. Add a pinch of Salt and Pepper
6. Cover the ingredients with either hot water or Vegetable Broth
7. Simmer 25-30 minutes until Potatoes pierce easily with a fork
8. Remove from heat
9. Carefully transfer contents to a food processor and blend until smooth and velvety
10. Taste and adjust with Salt and Pepper as needed
11. Drizzle desired amount of pesto oil over soup and add croutons
12. Buon Appetito!